WhMoong Dal Makhani is a creamy dal made with Whole Moong and very simple to make. While Dal Makhani uses Urad dal, in this version we use Moong dal and the process is much easier to complete.
We frequently soak the Moong for sprouting and at times even when we have excess sprouted Moong, we do make this version of Sprouted Moong Makhani. This time, when the moong hadn't sprouted, Amma decided to make a Makhani version as my boys are very fond of Dal Makhani too, apart from Paneer Butter Masala.
We are starting the BM#110 Week 2 and I will be sharing some Dazzling Dals. Some of these were part of my April or the AtoZ series, so I couldn't share some of the pictures in full. However, the dals came out very well!
This dinner when I had served this dal was also when I had made some Paneer Ghee Roast for the side. The whole combination was so fantastic that kids loved it so much!
Moong Dal Makhani
1 tbsp Butter
1 tsp Cooking Oil
1/4 tsp Garam Masala
1 cup Whole Moong
1 cup Onions
1 tsp Ginger chopped
1 tsp Garlic chopped
Salt to taste
1 cup Tomato Puree
1 tsp Red Chili Powder
1/4 cup Cream
Soak the moong overnight, drain and pressure cook for 1 whistle and keep it aside. You can even parboil in a pan.
Heat a pan with butter and oil, add the chopped ginger and garlic, saute well.
Then add finely chopped onions. Cook until the onions turn colour
Then add the tomato puree along with all the spice powders. Let this get cooked for 5 mins.
Next, add the boiled moong and simmer for 15 mins.
Finally, add some water and when the gravy boils, add the cream and remove.
Drizzle some cream on top after you serve on the plate as well.
Serve with Pulkas, rotis or naans.
Moong Dal Makhani
- 1 tbsp Butter
- 1 tsp Cooking Oil
- 1 cup Moong
- 1 cup Onions
- 1/4 tsp Garam Masala
- 1 tsp Ginger chopped
- 1 tsp Garlic chopped
- Salt to taste
- 1 cup Tomato Puree
- 1 tsp Red Chili Powder
- 1/4 cup Cream